1 cup whipping cream, chilled
2-4 tablespoons confectioners (icing) sugar
1 teaspoon vanilla extract
- Beat the cream, sugar, and vanilla with an electric mixer until it is light and fluffy and almost tripled in volume. Do not over-mix, or the cream may curdle.
- To prevent curdling, keep the cream chilled until ready to use. If it does curdle, do not discard it.
- Mix it with hot milk, bring to a boil and thicken with l tablespoon cornstarch (cornflour) to make a rich and very tasty pastry cream, or heat with melted chocolate to make a chocolate sauce.
- Whipped cream can be stored in the refrigerator for 4-5 days and in the freezer for up to 6 months.
- Thaw in the refrigerator for 12 hours before using. Almond extract, grated citrus zest, or liqueurs may be substituted for the vanilla.
- To make a chocolate-flavored whipped cream, sift 2 tablespoons unsweetened cocoa powder with the confec-tioners' sugar before adding to the cream.
- Whipped cream may be lightened by folding in a small amount of stiffly whisked egg white.